{Lemon Bars}

I love popping over to Tiny Happy its a beautiful blog, really calm and peaceful, such a nice place to visit with a cup of tea and a few spare moments. A little while ago over there I came across a lemon slice recipe and I've been wanting to bake it ever since. Well this is it, its been adapted because I don't own a food processor so this is how I made it in my trusty kitchenaid. 


It is really so good, I love the way it looks all crackled on the top, it is sitting in the pantry constantly calling me over to have some more, I've given some to our neighbours, some to Jay to take to work and this afternoon we have a play date over at Mira Narnie and so will take some more there, must offload it and all of its deliciousness !!

…the base

225g unsalted butter, softened

70g icing sugar

275g plain flour

…the lemon custard

400g caster sugar

4 eggs

4 tablespoons plain flour

1 teaspoon baking powder

Grated zest 2 lemons

90ml lemon juice, strained

Pop the softened butter and the icing sugar into your mixer and cream it (or you could do it by hand). Add the flour and combine until the mixture starts to form a ball. Tip into a lined swiss roll tin (or something at least 30 cm x 20 cm) and press flat, make sure its not too thick anywhere. If the mixture is sticky, dip your fingers into plain flour.

Bake in oven preheated to 170 for 20 minutes, then remove from the oven. While the base is cooling, make the topping.

Tip sugar and eggs into your bowl and mix them till pale, add the flour, baking powder, lemon zest and juice whizz it till its all combined. Pour the mixture on top of the base then return it to the oven and bake for a further 30-35 minutes, or until pale golden in colour and firmish to the touch. Cool in the tin, cut it up and store in in an airtight container.